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STEPS
INGREDIENTS
Fusilli
Tomato pulp
Fresh onion
Cut the fresh onion
Then cut again the fresh onion, make little dices
Now the eggplant!
Cut stripes of eggplant....
And the again make dices
Put some olive oil in the pan
In warm oil (not too hot, otherwise will burn) put the onion dices and let it fry
Meantime fill a pot with enough water to cover all the fusilli
I use a medium pot
Put the pot with water on fire until the water will boil
When boiling add some coarse salt
Coarse salt o sale grosso in italian
I'm cooking for two, this salt is enough
After the salt, while boiling, put the Fusilli in the water. Remember, the cooking time indicated in the pasta package, is just a number!! You have to taste the pasta every few minutes.
Add the eggplant dices to the fryng onion
Mix everything adding some green pepper and fresh rosemary
I've used green pepper but of course u can use also black pepper
When all the mix changed its colour and the eggplant is ready (taste it!), add the tomato pulp and mix. Always use a wood spoon or similar made with wood!!
Add to the tomato mix, some fresh basil!
Cut it in stripes! The basil perfume is the summer smell!
Mix it! Do everything with love, enjoy all the perfumes!
The pasta is almost ready! Prepare the colander. ( scolapasta in italian)
It's scolapasta time!
Move the colander in order to better remove all the water
Now add the pasta to the tomato mix and mix it!
Use always wood!
Looks great!
Cover it if u have to serve it later!
Add some real Parmigiano cheese and enjoy it!
Enjoy with a good italian red wine! Here I have a great Ombrone.